Cooking Instructions
- 1
Put all the meat in a bowl and coat with eggs
- 2
Once sticky with eggs, add the salt, pepper, garlic, chili paste and mix by hand.
- 3
Add the Parmigiano-Reggiano and breadcrumbs and mix
- 4
Then add the milk and keep mixing
- 5
Finally add a lot of parsley and mix in
- 6
Coat a large baking sheet with butter and stack the meatballs tightly on the pan (45 grams each, about an ice cream scoop size)
- 7
Roast them at 475^F for 6-7 minutes, rotating the pan once or twice (or fry in a pan)
- 8
Submerge the meatballs in sauce and simmer for an hour.
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